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Pulatsu E, Malik S, Lin M, Krishnaswamy K, Vardhanabhuti B. Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process. Gels 2023; 10:22. [PMID: 38247745 PMCID: PMC10815584 DOI: 10.3390/gels10010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 12/17/2023] [Accepted: 12/22/2023] [Indexed: 01/23/2024] Open
Abstract
Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% w/v) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0-48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant.
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Affiliation(s)
- Ezgi Pulatsu
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada
| | - Sargun Malik
- RNAissance AG LLC, Biotechnology Research Overland Park, St. Louis, MO 63132, USA;
| | - Mengshi Lin
- Department of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65201, USA; (M.L.); (K.K.); (B.V.)
| | - Kiruba Krishnaswamy
- Department of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65201, USA; (M.L.); (K.K.); (B.V.)
- Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, MO 65211, USA
| | - Bongkosh Vardhanabhuti
- Department of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65201, USA; (M.L.); (K.K.); (B.V.)
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2
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Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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3
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Zhong W, Liu S, Yang H, Li E. Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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De Carvalho Neto DP, Vinícius De Melo Pereira G, Finco AMO, Rodrigues C, Carvalho JCD, Soccol CR. Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1746666] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Dão Pedro De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | | | - Ana Maria Oliveira Finco
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Cristine Rodrigues
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Júlio Cesar De Carvalho
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
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Gerardi C, Tristezza M, Giordano L, Rampino P, Perrotta C, Baruzzi F, Capozzi V, Mita G, Grieco F. Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae. Food Microbiol 2019; 84:103262. [DOI: 10.1016/j.fm.2019.103262] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 06/19/2019] [Accepted: 07/05/2019] [Indexed: 12/11/2022]
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6
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Korcari D, Ricci G, Quattrini M, Fortina MG. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria. Lett Appl Microbiol 2019; 70:48-54. [PMID: 31642537 DOI: 10.1111/lam.13241] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 10/18/2019] [Accepted: 10/21/2019] [Indexed: 11/29/2022]
Abstract
This study aims to describe the native microbiota of fermented spelt, taking into consideration both lactic acid bacteria (LAB) and yeasts, for which little data are available. Five samples of commercial spelt flour were subjected to spontaneous fermentation to obtain a type I sourdough. A total of 186 LAB and 174 yeast isolates were selected at different refreshment steps and subjected to further analyses. Within LAB, coccal isolates constituted 78·5% of the total LAB, with the dominance of Pediococcus pentosaceus. Although documented before as a component, this is the first report of a spelt sourdough fermentation dominated by this homofermentative LAB, characterized by a high acidification rate, ability to utilize a wide range of carbon sources and to grow in high osmolarity conditions. Yeast communities resulted in four dominant species, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Pichia fermentans and Clavispora lusitaniae. This study highlights for the first time the biodiversity and dynamics of yeast communities involved in sourdough fermentation of spelt. Compared to commercial baker's yeast, autochthonous W. anomalus, P. fermentans and S. cerevisiae isolates show a good performance, and their use could be an advantage for their acquired adaptation to the environment, providing stability to the fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY: Nowadays, there is a renewed interest in products based on spelt. This 'ancient grain' is a highly nutritional grain; however, its use is limited to bread-making processes, which are not standardized. The low baking and sensory quality of spelt can be overcome through fermentation processes. However, the autochthonous microbiota of spelt sourdough is poorly known. This study highlights the dynamics of microbial communities involved in sourdough fermentation of spelt and provides the basis for the selection of autochthonous cultures, with the aim of improving the nutritional potential of spelt and its rheology and bread-making properties.
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Affiliation(s)
- D Korcari
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - G Ricci
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - M Quattrini
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - M G Fortina
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
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7
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Birmeta G, Bakeeva A, Passoth V. Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum). Antonie van Leeuwenhoek 2018; 112:651-659. [PMID: 30368690 PMCID: PMC6418067 DOI: 10.1007/s10482-018-1192-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 10/20/2018] [Indexed: 11/26/2022]
Abstract
Enset (Ensete ventricosum) is the basis of the staple food consumed by about 20% of the Ethiopian population. Kocho is one of the food products generated from enset by spontaneous fermentation of decorticated and pulverized pseudostem and corm sections. We isolated culturable microbes associated with kocho from different stages of fermentation. Twelve yeast species, six lactic acid bacteria (LABs) species and eleven species of aerobic bacteria were identified by sequencing ITS/D1D2 regions of 26S rDNA of yeasts and 16S rDNA of bacteria, respectively. More yeast species were identified in fresh (fermented for 2–5 days) kocho, compared to long-term (7–12 months) fermented kocho, while we observed an opposite trend for LABs. In fresh kocho, the most frequently isolated yeast species were Pichia exigua, Galactomyces geotrichum, and Pichia fermentans. From mid-term (3–4 months) kocho most frequently Candida cabralensis, G. geotrichum, and Candida ethanolica were isolated. In the long-term fermentations, the most frequently isolated yeast was Saturnispora silva. Lactobacillus plantarum was the most frequently isolated LAB in both fresh and mid-term kocho. In long-term fermented kocho, Acetobacter pasteurianus and L. plantarum were most frequently isolated. L. plantarum was consistently isolated from all the three stages of fermentation. Aerobic bacteria in fresh kocho were mostly gram-negative, with Raoultella planticola and Pantoea agglomerans being the most frequently isolated species. In long-term fermented kocho, mainly gram-positive, spore-forming bacteria of the genus Bacillus were found, among them also species of the Bacillus cereus group, Bacillus anthracis and Bacillus thurigiensis.
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Affiliation(s)
- Genet Birmeta
- Institute of Biotechnology, Addis Ababa University, P. O. Box 1176, Addis Ababa, Ethiopia
| | - Albina Bakeeva
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, 75007, Uppsala, Sweden
| | - Volkmar Passoth
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, 75007, Uppsala, Sweden.
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8
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Hernández A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG. Spoilage yeasts: What are the sources of contamination of foods and beverages? Int J Food Microbiol 2018; 286:98-110. [PMID: 30056262 DOI: 10.1016/j.ijfoodmicro.2018.07.031] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 10/28/2022]
Abstract
Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Moreover, several factors, such as physicochemical characteristics, storage temperature, culinary practices, and application of technologies for storage, also define the microbial population of foods and beverages. The yeast population has been well-characterised in fresh and processed fruit and vegetables, dairy products, dry-cured meat products, and beverages, among others. Some species are agents of alteration in different foods and beverages. Since the most comprehensive studies of spoilage yeasts have been performed in the winemaking process, hence, these studies form the thread of the discussion in this review. The natural yeast populations in raw ingredients and environmental contamination in the manufacturing facilities are the main modes by which food contamination occurs. After contamination, yeasts play a significant role in food and beverage spoilage, particularly in the alteration of fermented foods. Several mechanisms contribute to spoilage by yeasts, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours. This review addresses the role of yeasts in foods and beverages degradation by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods.
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Affiliation(s)
- A Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain.
| | - F Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - S Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M J Serradilla
- Área de Vegetales, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), A5 km 372, 06187 Guadajira, Spain
| | - M C Villalobos
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - A Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M G Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
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9
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Affiliation(s)
- Nevin Şanlier
- Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, Turkey
| | - Büşra Başar Gökcen
- Gazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey
| | - Aybüke Ceyhun Sezgin
- Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey
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10
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Pinto L, Caputo L, Quintieri L, de Candia S, Baruzzi F. Efficacy of gaseous ozone to counteract postharvest table grape sour rot. Food Microbiol 2017; 66:190-198. [PMID: 28576368 DOI: 10.1016/j.fm.2017.05.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 04/28/2017] [Accepted: 05/01/2017] [Indexed: 10/19/2022]
Abstract
This work aims at studying the efficacy of low doses of gaseous ozone in postharvest control of the table grape sour rot, a disease generally attributed to a consortium of non-Saccharomyces yeasts (NSY) and acetic acid bacteria (AAB). Sour rot incidence of wounded berries, inoculated with 8 NSYstrains, or 7 AAB, or 56 yeast-bacterium associations, was monitored at 25 °C up to six days. Sour rot incidence in wounded berries inoculated with yeast-bacterium associations resulted higher than in berries inoculated with one single NSY or AAB strain. Among all NSY-AAB associations, the yeast-bacterium association composed of Candida zemplinina CBS 9494 (Cz) and Acetobacter syzygii LMG 21419 (As) showed the highest prevalence of sour rot; thus, after preliminary in vitro assays, this simplified As-Cz microbial consortium was inoculated in wounded berries that were stored at 4 °C for ten days under ozone (2.14 mg m-3) or in air. At the end of cold storage, no berries showed sour-rot symptoms although ozonation mainly affected As viable cell count. After additional 12 days at 25 °C, the sour rot index of inoculated As-Cz berries previously cold-stored under ozone or in air accounted for 22.6 ± 3.7% and 66.7 ± 4.5%, respectively. Molecular analyses of dominant AAB and NSY populations of both sound and rotten berries during post-refrigeration period revealed the appearance of new strains mainly belonging to Gluconobacter albidus and Hanseniaspora uvarum species, respectively. Cold ozonation resulted an effective approach to extend the shelf-life of table grapes also after cold storage.
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Affiliation(s)
- L Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - L Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - L Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - S de Candia
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - F Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
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11
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Wei J, Niu C, Liu B, Yuan Y, Yue T. Identification and characterization of epiphytic yeasts on apples in China. RSC Adv 2017. [DOI: 10.1039/c7ra08234g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The first report regarding yeast diversity on apples from the two largest producing areas in China.
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Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Chen Niu
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Bin Liu
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Yahong Yuan
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Tianli Yue
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
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12
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Baruzzi F, Quintieri L, Caputo L, Cocconcelli P, Borcakli M, Owczarek L, Jasińska UT, Skąpska S, Morea M. Improvement of Ayran quality by the selection of autochthonous microbial cultures. Food Microbiol 2016; 60:92-103. [DOI: 10.1016/j.fm.2016.07.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 07/01/2016] [Indexed: 01/14/2023]
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13
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Caputo L, Visconti A, De Angelis M. Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.058] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Osimani A, Garofalo C, Aquilanti L, Milanović V, Clementi F. Unpasteurised commercial boza as a source of microbial diversity. Int J Food Microbiol 2014; 194:62-70. [PMID: 25437059 DOI: 10.1016/j.ijfoodmicro.2014.11.011] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 10/23/2014] [Accepted: 11/11/2014] [Indexed: 01/17/2023]
Abstract
Boza is a cereal-based fermented beverage widely consumed in many countries of the Balkans. The aim of this study was to investigate the microbiota of three Bulgarian boza samples through a combination of culture-dependent and -independent methods with the long-term objective of formulating a multi-strain starter culture specifically destined for the manufacture of new cereal-based drinks. The isolation campaign for lactic acid bacteria (LAB) allowed the identification of Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus coryniformis, Lactobacillus buchneri, Pediococcus parvulus and members of the Lactobacillus casei group. Concerning yeasts, the following isolates were identified: Pichia fermentans, Pichia norvegensis, Pichia guilliermondii (synonym Meyerozyma guilliermondii) and Torulaspora spp. A high intra-species diversity was revealed by Randomly Amplified Polymorphic DNA (RAPD) analysis. In parallel, microbial DNA was directly extracted from the three boza samples, and portions of the rrn operons were analysed through Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The molecular fingerprinting partially confirmed the results of culturing. Among LAB, the species Weissella confusa, Weissella oryzae, Leuconostoc citreum, Lactococcus lactis, Pediococcus parvulus and Pediococcus ethanolidurans were detected together with members of the Lb. casei group. Among the yeasts, the species P. fermentans, M. guilliermondii, Galactomyces geotrichum and Geotrichum fragrans were found. The overall results confirmed boza as having a rich and heterogeneous biodiversity both in terms of species and genetically diverse strains, thus encouraging its exploitation for the isolation and future technological characterisation of cultures to be selected for the manufacture of innovative cereal-based drinks.
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Affiliation(s)
- Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy.
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
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Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int J Food Microbiol 2013; 167:44-56. [PMID: 23859403 DOI: 10.1016/j.ijfoodmicro.2013.06.016] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 06/10/2013] [Accepted: 06/12/2013] [Indexed: 12/21/2022]
Abstract
Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage.
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Affiliation(s)
- Filiz Altay
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Maslak, Istanbul 34469, Turkey.
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